YEARS ago we met up with some friends for their cute daughter’s birthday. Emily (the mom and my dear friend) cooked a cake in a 9×13 pan and then made a really fast, really easy, REALLY yummy “frosting” for the cake. For whatever reason that cake popped into my head a few weeks ago and I got a hankering. I emailed Emily for the recipe and made a cake the very next day!
When Emily made this frosting, it was soft and spreadable. When I made it, it was thick as could be and hard to spread around. I think the difference must be that I used my hand mixer. The stuff thickened up so fast I had zero control over the final product. I’m thinking whisking by hand is the way to go!
Also, if you do whip it up thick, this recipe would be a great filler for a layer cake. In fact, I am definitely going to try that sometime!
Anna looking lovingly on…wishing her mom would let her eat the cake already! (Yes, she licked the bowl clean.)
- 1 small box of pudding (chocolate or white chocolate are good flavors to use)
- ½ pint cream (8 ounces)
- Whisk together by hand until the desired consistency. If you use a hand mixer, it will get very thick, very quickly and could be used as a nice filler for a layer cake.
- Also, I used a lot more cream and a lot less pudding”¦probably ¾ of a box of pudding and 1 pint of cream. The main reason for this change is I had used the hand mixer and it got so thick so fast, I had to add more cream. Just play around with it to your taste!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
looks yummy. I love pudding frosting, I typically use more cream and whip it up like whipped cream frosting, I will have to give this a try 🙂
yes, I definitely found that the proportions are changeable! I’m kind of thinking the more cream the better…because that applies to anything, right? 🙂
Oh, trouble! That looks awesome, and I’m always on the lookout for a good frosting recipe!
Oh this does look very easy! I have never made a pudding frosting before and will have to try for sure. Love all your recipes! Yum!!! I’ve got a simple recipe for baked cinnamon apple chips!!! Perfect for entertaining! Would love to know what you think!!!
http://www.TheBabyGoat.com
Is this instant pudding mix? It looks simply divine!
good question! yup, instant pudding mix!
Mmm, looks very good.
Can you make it with milk or does it have to be cream? I made it this week and it was super thick, even when I mixed it by hand. Very delicious!
so yours got thick like mine! I swear emily’s wasn’t thick like that at all…so strange!
soooooo…..hmmmmm…..maybe milk would work? I’ve never tried it obviously, but that might be worth a try!
I also want to try it with cream cheese, so maybe if I do that I should use milk instead of cream, too…
this response is not very helpful!
can u use cooked pudding instead of instant to make fristibg
hi trina!
I replied once before, but it went to the wrong comment…and I am changing my answer a bit! so, if you saw that answer before I deleted it, please ignore and read this instead…
so, I have NO idea what would happen if you used pudding rather than the pudding mix. there is definitely more fluid involved, which theoretically would throw everything off. however, sometimes this frosting comes out thick, so maybe that would actually help…and you could keep beating it until it thickened up, since cream gets thicker as you beat it.
that said, pudding mix and cooked pudding are quite different, so I probably wouldn’t try it. I would use the instant mix, and if things get too thick add some milk.
hope this is helpful.
Is the pint a US measurement or UK?
US 🙂
So I’m new at making frosting, with that being said I have a very runny bowl of heavy whipping cream powdered sugar and now I’ve added chocolate pudding mix, so lost I don’t even know where to go from here please help…
hi priscilla – so you weren’t following this recipe, correct? can you tell me exactly what you put in the frosting?
Hello! I want to make this frosing, but I only have pre made pudding and milk! Can you think of something I can add to make it work?
Tip from an old fashioned cook. Use full fat evaporated milk. If it is really cold it will almost whip like cream. It works better and spreads beautifully. Use as much as you want to get the consintantcy you want. And less expensive than cream